Bistro Shrimp Pasta
Indulge in the luxurious flavors of Bistro Shrimp Pasta, a restaurant-quality dish you can create right at home. This recipe features golden, crispy shrimp perfectly seasoned with a blend of garlic powder, paprika, and black pepper, paired with tender linguine tossed in a velvety Parmesan cream sauce. Bright broccoli florets and juicy cherry tomatoes add vibrant color and a burst of freshness, while a hint of lemon juice elevates each bite with zesty flair. The dish is finished with a sprinkle of fresh parsley for a touch of elegance, making it perfect for everything from weeknight dinners to special occasions. Ready in under an hour, this irresistible pasta is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 2 tbsp olive oil
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 2 tbsp lemon juice
- 12 oz linguine or spaghetti pasta
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tbsp parsley, chopped (optional)
- 2 cups vegetable oil (for frying)
Instructions
Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water and set it aside. Drain the pasta and set it aside.
Blanch the broccoli florets in boiling water for 2-3 minutes until tender but still crisp. Drain and set aside.
In a medium bowl, toss the shrimp with salt, black pepper, garlic powder, and paprika. Dredge the seasoned shrimp in flour, shaking off any excess.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the shrimp in batches, cooking for 2-3 minutes on each side until golden and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
Wipe the skillet clean and heat olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the Parmesan cheese and lemon juice, whisking until the cheese is melted and the sauce is smooth. Season with additional salt and pepper to taste.
Add the cooked pasta, broccoli, and cherry tomatoes to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Plate the pasta and top with the crispy shrimp. Garnish with chopped parsley, if desired, and serve immediately. Enjoy your Bistro Shrimp Pasta!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
